Print Recipe

Citrus Cake with Cream Cheese frosting

Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Author: Kristin


Citrus Cake

  • 1 orange zested and juiced
  • 1 lemon zested and juiced
  • 2 limes zested and juiced
  • 1 box Betty Crocker Yellow Cake Mix
  • 3 tablespoons powdered sugar
  • 1/4 cup melted butter
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla
  • 3 eggs

Citrus Zest Whipped Cream Cream Cheese Frosting

  • 1 1/2 cups heavy whipping cream
  • 8 ounce block of Philadelphia cream cheese
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon orange extract optional
  • Lemon lime and orange zest



  • Preheat oven to 350 degrees F. Grease and flour two 9" round cake pans and set aside.
  • Zest the fruit into a small bowl and set aside to use for the frosting.
  • Juice the fruit into a glass measuring cup. Add water to the juice to equal 1 cup. (I got about 2/3 cup juice so I added 1/3 cup water).
  • In a large bowl or stand mixer, stir together cake mix, fruit juice/water mixture, powdered sugar, butter, sour cream, vanilla and eggs. Stir just until combined and mostly smooth.
  • Pour batter equally into each pan. Tap pans on the counter top to release air bubbles and spread the batter into an even layer.
  • Bake in the preheated 350 degree oven for 24-28 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Allow to cool completely before removing from pans and frosting.


  • *Chill metal bowls and beaters or whisk attachment for at least 10 minutes in the refrigerator before using.
  • In the chilled bowl of a stand mixer, or in a large metal bowl with a hand mixer, beat heavy whipping cream for 1-2 minutes, until cream is thick and stiff peaks form when you lift the whisk. With a silicone spatula, scrape whipped cream into a second bowl (preferably a chilled metal bowl) and place in the refrigerator until ready to use.
  • Clean the first bowl with cold water, dry, and place cold cream cheese into the bowl. Whip the cream cheese on high with the whisk attachment or a hand mixer until creamy, about 30 seconds to 1 minute. Add granulated sugar, salt, vanilla and orange extracts. Beat on high until the mixture is creamy and smooth, and sugar has melted into the cream cheese (taste to test texture); 3-5 minutes.
  • With a wooden spoon or silicone spatula, stir in citrus zest.
  • Gently fold whipped cream into the cream cheese mixture. Place the bowl in the refrigerator for at least 30 minutes, or until ready to frost.
  • To frost the cake, lay two sheets of waxed paper side by side on a cake platter. Gently place one layer of cake centered where the sheets of waxed paper meet. Add about 1/3-1/2 of the frosting to the top of the first layer. Gently place the second layer on top of the first. Frost the top and sides with the remaining frosting. Garnish cake with lemon, lime and orange slices, if desired.
  • Chill in the refrigerator until ready to use. Store in the fridge for 3-4 days.